Go Back
+ servings
Mini Cinnamon Swirl Bundt Cakes

Mini Cinnamon Swirl Bundt Cakes

Author: Thomas
Moist mini bundt cakes with a caramel and cinnamon swirl, topped with vanilla cream, salted caramel, and roasted pecans. These taste just like cinnamon rolls!
5 from 1 vote
Prep Time : 35 mins
Cook Time : 22 mins
Total Time : 57 mins
Servings 7 Bundt Cakes
Calories 310 kcal


Cashew Cream

Bundt Cakes

  • cup white rice flour
  • cup brown rice flour
  • ½ cup tapioca starch
  • ¼ cup potato starch
  • ½ cup almond flour
  • ¼ cup coconut sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 flax egg 2 tablespoon ground flax seeds mixed with 6 tablespoon (78ml water)
  • cup maple syrup
  • cup unsweetened applesauce
  • cup melted coconut oil
  • ¼ cup almond milk
  • 2 teaspoon vanilla extract

Cinnamon Sugar Swirl

Caramel Sauce (optional)


Cashew Cream

  • Drain the soaked cashews and place them in a blender. Add the water, maple syrup, lemon juice, vanilla extract, and salt. Blend on high speed for 1-2 minutes, or until smooth and creamy.
  • Transfer to a small bowl, cover with plastic film to touch and keep refrigerated until ready to use.

Bundt Cakes

  • Preheat oven to 350°F and lightly grease a mini bundt cake pan.
  • Prepare the flax eggs by mixing the ground flax seeds with 6 tablespoon water in a small bowl. Let sit at least 5 minutes, or until it has thickened and has an egg white consistency.
  • Prepare the cinnamon sugar: mix the coconut sugar with the cinnamon and set aside.
  • In a large mixing bowl, stiff together the white rice flour, brown rice flour, tapioca starch, potato starch, almond flour, coconut sugar, baking soda, and baking powder.
  • Add the flax eggs, maple syrup, melted coconut oil, applesauce, almond milk, and vanilla extract. Mix until fully combined and no lumps remain.
  • Pour about 2 tablespoon of the batter into each cavity of a mini bundt cake pan. Sprinkle about ¾ teaspoon of cinnamon sugar on top and cover with another 3 tablespoon of the batter.
  • Bake for 20-22 minutes, or until the top is golden brown. Let cool 5 minutes before flipping the pan over a cooling rack. Carefully remove the bundt cakes from the cake pan and let cool for another 10 minutes.
  • Glaze with the cashew cream, drizzle with caramel sauce, and top with roasted pecans! Bundt cakes are best served the same day but will keep for up to 3 days unglazed at room temperature, or in the refrigerator if glazed. I recommend adding the glaze and toppings just before serving though.

Caramel Sauce

  • Combine all the ingredients together in a small bowl. Adjust the consistency by adding more almond butter for a thicker sauce, or maple syrup for a thinner consistency. Taste and adjust salt if needed.


Serving: 1 Bundt Cake (without toppings)Calories: 310 kcalCarbohydrates: 45.8 gProtein: 2.1 gFat: 13.2 gFiber: 1.9 gSugar: 21.2 g
Course : Dessert, Sweets
Cuisine : American
Keyword : cinnamon swirl bundt cake, mini swirl bundt cake, vegan swirl bundt cake
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants